Tortelli Dolci di Carnevale
Crisp, golden fried sweet pastry parcels filled with rich plum preserve or chestnut cream and dusted with icing sugar.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 385 kcal
Equipment
- •Rolling pin
- •Fluted pastry wheel
- •Deep frying pan
- •Slotted spoon
- •Kitchen paper
Nutrition
Per serving, approximate
- Calories
- 385 kcal
- fat
- 15 g
- carbs
- 56 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 385 kcal
Instructions
- 1
Sift the flour and baking powder into a large mixing bowl.
- 2
Make a well in the centre and add sugar, butter, eggs, lemon zest, salt, and Sassolino liqueur.
- 3
Mix with a fork, gradually bringing the flour into the wet ingredients.
- 4
Knead by hand on a clean surface until the dough is smooth and pliable.
- 5
Wrap the dough in cling film and chill in the fridge for thirty minutes.
- 6
Roll the rested dough out thinly to a thickness of about three millimetres.
- 7
Cut out rounds or squares roughly seven centimetres wide with a fluted pastry wheel.
- 8
Place a small teaspoon of plum jam or chestnut cream onto each piece.
- 9
Fold the pastry over the filling and press the edges firmly together to seal completely.
- 10
Heat the peanut oil in a deep pan to 170 degrees C.
- 11
Fry the tortelli in batches for two to three minutes until puffed and golden brown.
- 12
Drain on kitchen paper, allow to cool slightly, and dust generously with icing sugar.
Chef's tips
Use a thick, low-moisture jam so the steam does not burst the seams during frying. Make sure the oil temperature stays around 170 degrees C so the pastry cooks through without scorching.
Ingredient substitutions
- Sassolino liqueur → anisette, dark rum, or whole milk
- dark plum jam → thick mostarda bolognese or quince preserve
- chestnut cream → sweetened ricotta mixed with dark chocolate chips
Storage
Keep in an airtight container at room temperature for up to three days.
Reheating
Warm in an oven at 150 degrees C for five minutes to refresh the crisp texture before dusting with fresh icing sugar.
Common mistakes to avoid
- •Overfilling the parcels, which causes them to burst open in the hot oil.
- •Rolling the dough too thickly, leaving the inner pastry heavy and undercooked.
- •Frying in oil that is too cold, which makes the pastry greasy.
Serving suggestions
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